Turkey Sausage, Kale and Quinoa Stuffed Peppers

[Disclosure: As co-founder of Blog Brûlée, I was partially funded by Panera Bread via their sponsorship of the event. Opinions are my own.]

Besides making cooking videos and streaming Facebook live casts, I can’t say my 10-year old knows exactly what I do for a living as a non-traditional dietitian.

Case in point: when I tried to explain to her what I’d be doing while I was in Vermont a few weeks ago for this year’s Blog Brûlée MASTERS event, she didn’t seem remotely interested. Until I mentioned that Panera at Home was one of the sponsors to which she perked up and said “I love Panera! It’s my favorite restaurant.”

My daughter has had a love affair with Panera (particularly their mac & cheese) for most of her life at this point. And I’ve been a fan ever since my friend in Michigan introduced me to the brand many years ago as her suburb was one of the first expansions of their bakery-cafes. Fun fact: there are now over 2,000 Panera Bread outlets in 46 states and Ontario, Canada

But I didn’t even realize until they came on board as a Blog Brûlée sponsor, that they now have a Panera at Home line in grocery stores nationwide. (Link to their store locator here.) At the event, we learned about their offerings: refrigerated soups, refrigerated salad dressings, refrigerated mac & cheese, sliced bread and coffee – we even got to sample several of their products.

And just like all the menu items in their bakery-cafes, all the Panera at Home products are all free from artificial preservatives, sweeteners, flavors and colors from artificial sources.

I took a stab at using a few of the Panera at Home products to make a simple, 4-ingredient meal and the result was these super flavorful, super easy stuffed peppers. Granted, the Turkey Sausage, Kale & Quinoa Soup is delicious on its own but that’s why it’s also a terrific ingredient for a quickie meal as well.

Instructions

In a large bowl, mix soup, bread and 1/4 cup cheese. Set aside to let soak as you prep the peppers.

Slice off 1/2-inch off the top of each pepper, cutting off the stem and exposing the insides. Carefully scoop out the membrane and seeds.

Bring a large pot of water to a boil. Add peppers and boil for 4-5 minutes or until they just start to soften. With a slotted spoon, carefully remove from pot and place on a rack cut side down so water drains out.

When peppers are cool to the touch, place cut side up in a square baking dish or a bundt pan coating with cooking spray.

Spoon the filling into each pepper, dividing filling evenly. Sprinkle each pepper with remaining cheese.

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MEET SERENA & DEANNA

We’re two dietitians who love food as much as you do! We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.